Smothered Chicken and Rice
NEED:
4 boneless, skinless chicken breasts (or thighs), cut into chunks
2 tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
1 cup chicken broth
½ cup heavy cream
½ cup diced tomatoes (optional)
1 tsp paprika
1 tsp dried thyme
½ tsp cayenne pepper (adjust to taste)
Salt and black pepper, to taste
2 tbsp fresh parsley or chives, chopped (for garnish)
2 cups cooked white rice
Heat olive oil in a large skillet over medium-high heat.
Season the chicken with salt, black pepper, paprika, thyme, and cayenne pepper.
Sear for 3-4 minutes per side until golden brown.
Remove from skillet and set aside.
In the same skillet, add the diced onion and cook until soft .
Add minced garlic and cook for another 30 seconds until fragrant.
Pour in the chicken broth, heavy cream, and diced tomatoes.
Stir well, scraping any browned bits from the bottom of the skillet.
Let it simmer for 3-4 minutes until slightly thickened.
Return the seared chicken to the skillet, coating it with the sauce.
Reduce heat to low, cover, and let it simmer for 10-12 minutes until the chicken is fully cooked and the sauce thickens.
Spoon the smothered chicken and sauce over a bed of warm, cooked white rice.
Garnish with fresh parsley or chives.
Enjoy!
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